Saturday, June 18, 2011

Grapefruit Tarte

What to make for dessert when you can neither use milk products nor any kind of red fruit/berries? I'm sure there are a lot of options if you have the time to think about it. I didn't have much time to come up with something, though. But luckily, I had recently looked through desserts that I had prepared at one time or other, and I remembered seeing this tarte. It is very refreshing when eaten fridge-cold. The next day, I tried a piece with some whipped cream and that was even better.


Ingredients:
150 g (1 1/3 stick) unsalted soft butter or margarine
90 g (1/2 cup minus 2 tsp) sugar
3-4 dashes of salt
4 egg yolks
1 tsp lemon zest
300 g (2 cups plus 2 tbsp) flour
6 pink grapefruits (300 g each)
150 g (5 ounces) apricot jam or preserves

for glaze:
100 g (1/2 cup) sugar
12-15 grams (1/2 ounce) pectin

Mix together butter, sugar, salt, egg yolks, lemon zest, and flour until you get a smooth dough. Lightly butter a 12-inch tarte form. On a lightly floured surface, roll out dough about 1 inch wider than the form. Line form with dough, press dough well against rim, and trim edges. Prick dough with a fork all along the bottom, then refrigerate for 30 minutes. Preheat oven to 360F. Bake pie crust for about 35 minutes. Meanwhile, cut the grapefruits into fillets, reserve juice. Keep the fillets in a strainer to drain them well. In a small saucepan, boil apricot jam for 3-4 minutes, then spread onto hot pie crust. Place grapefruit fillets in a circular fashion and slightly overlapping on pie crust. Let tarte cool completely. In a small saucepan, bring 150 ml (1/2 cup plus 2 tbsp) grapefruit juice with 100 g sugar and 12-15 g pectin to a boil. Cook for 3 minutes, let cool, stirring, over a water bath, until beginning to gel. Spread over grapefruit fillets. Let set completely. Serve tarte with whipped cream, if desired.

(This post is linked to Fusion Fridays)

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